Slow Cooker Turkey Noodle Soup
Easy slow cooker turkey noodle soup recipe, homemade with simple ingredients. Great use of Thanksgiving leftover turkey. Full of Italian herbs and egg noodles.
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Ingredients
- 1 tablespoon Oil
- 1 tablespoon Butter Unsalted
- 1 cup Onion Finely chopped
- ¾ cups Carrots Peeled, Diced
- ¾ cups Celery Diced
- 2 cloves Garlic Finely minced
- 7-8 cups Chicken broth Low sodium, Can be replaced with turkey broth if you have that on hand
- 1 teaspoon Italian seasoning
- ½ teaspoon Poultry seasoning
- Salt To taste
- Pepper To taste
- 1 Bay leaf
- 2-3 cups Leftover cooked turkey Shredded
- 8 oz. Wide egg noodles Dry, Uncooked, Can be replaced with rotini pasta
- ¼ cup Frozen corn Optional
- 1-2 tablespoon Cornstarch Dissolved in 1-2 tablespoon water, Optional, Amount can be adjusted based on your preference
- 1 tablespoon Lemon juice Freshly squeezed
- 1 tablespoon Green onions For garnish
Instructions
- Heat oil and butter in a large nonstick pan and heat over medium-high heat.
- Add onions, carrots, celery, garlic and saute for a few minutes until garlic is fragrant.
- Transfer these veggies to a large crockpot (6 quart or larger).
- Add broth, Italian seasoning, poultry seasoning, salt, pepper, bay leaf.
- Mix until combined.
- Cover and cook on High heat for about 1.5-2 hours or on Low heat for about 3-4 hours or until veggies are tender to your liking.
- Add the leftover cooked turkey, egg noodles, frozen corn.
- Mix everything together.
- Optional step: This is a broth- based soup and thus, it is supposed to have a thin consistency but if you want to thicken it slightly, mix in cornstarch slurry.
- Cover and cook on High heat for 20-30 minutes or until pasta is tender and cooked through
- Discard the bay leaf.
- Stir in lemon juice and garnish with green onions and enjoy!
Notes
- If you are short on time, you can skip the "sauteing" step and just dump all the ingredients in the slow cooker.
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days. Additional broth will need to be added when reheating because the pasta absorbs a lot of the broth.
Nutrition
Calories: 347kcalCarbohydrates: 54gProtein: 11gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 1577mgPotassium: 705mgFiber: 4gSugar: 4gVitamin A: 4258IUVitamin C: 37mgCalcium: 85mgIron: 3mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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